Tim Anderson’s “Around The World On A Plate”

What makes the world’s most travelled dish? Is it a dish that has actually been around the world or is it one that takes it’s influence from global cuisines ?

Tim Anderson, winner of Masterchef, created this dish for the Unearthed sponsored “Around the World on a Plate” event at the London Foodie’s Supperclub. Tim won Masterchef with his adventurous combinations of flavours, melding East and West and wowing the judges.

I was invited to taste this dish at the recent Unearthed’s supperclub. It was strange being a guest instead of being at the stove cooking for the supperclub. As usual, the hospitality began in The London Foodie’s gorgeous front room with a vast selection of canapes including a sensational pea pod boats with chorizo and scallops with Serranno and honey.

Tim Anderson Uneathed Supperclub

For the main event, we sat down to a mezze platter of meats, olives and cheese from the Unearthed rang.

Tim introduced the idea of his dish and how he made the various elements which like a lot of kitchen geekery. Interestng how he thinks and I wonder how many other taste experiments he went through to get to this final dish. This was quickly followed by the star dish of the evening,  Tim’s  Lamb Loin and Savoury Goat’s Cheese Marshmallow served with a Chocolate Port Sauce.

Unearthed Supper club with Tim Anderson

Lamb Loin and Savoury Goat’s Cheese Marshmallow served with a Chocolate Port Sauce

To see why it’s called the most travelled dish, here are the ingredients used:

  • America – cereal, maltodextrin,
  • Britain – Garlic, flour, salt, eggs, water, vegetable oil, milk, liquid glucose, gelatin, salad leaves, mint
  • China – Star anise, soy sauce
  • Ecuador – Chocolate
  • France – Olive oil
  • Greece – Goat’s Milk Balls, mint
  • Italy – Tuscan Finocchiona Salami and Prosciutto, porcini mushrooms, fennel seeds, lemon juice
  • India – Bay leaf, brown rice, cumin seeds
  • Mauritius – Icing sugar
  • New Zealand – Lamb

The lamb was deliciously tender, chocolate port sauce was not overpowering, the biltong was a strange addition and was not overly chewy as he had reconstituted with some other ingredients. However, the goat’s cheese marshmallow was a step too far for me. It was like a gooey sweetened goats cheese candy. If it was designed to challenge your taste buds, it certainly did the trick.

For pudding we had something from Unearthed’s new pudding range, a pear and almond tart.

Unearthed Supper club with Tim Anderson

It was a really funny evening, great company, unexpected conversations and inventive food.

You can find out more about what Tim is up to at his blog.

You can find out more about Unearthed at
Slow Food Kitchen was a guest of Unearthed

Tim Anderson’s Biltong Twigs

At a recent supperclub sponsored by Unearthed, Masterchef Tim Anderson served up goats cheese marshmallows skewered with Biltong Twigs. I was really intriqued as to how he made these and here is the recipe.

Tim Anderson’s Biltong Twigs

Rating: 41

Prep Time: 10 minutes

Cook Time: PT60 M


Tim Anderson’s Biltong Twigs

A very fun recipe to make biltong twigs. These are not as chewy as real biltong and make a great snack.


  • 20g brown rice
  • 20g high-fibre oat bran cereal (e.g. All-Bran)
  • 60g whole-wheat flour
  • sea salt, to taste
  • 15g dried porcini mushrooms
  • 1 tsp black pepper
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 pack unearthed® biltong
  • 1 egg
  • water
  • vegetable oil


  1. Cook the brown rice in salted water until it is very overcooked; it should be slightly mushy. Drain and combine with all dry ingredients in a food processor. Process until a fine crumb is formed.
  2. Add the egg and enough water, little by little, to bring it together into a firm but slightly sticky dough.
  3. Leave to sit for a half hour for the gluten to develop, then roll out into long, thin, twig shapes – try to keep them less than 1cm in diameter, with a slight point on the end.
  4. Heat the oil in a frying pan over a high heat; it should be about 180ºC.
  5. Gently lay the twigs into the oil and fry until they are a dark brown colour.
  6. Drain on kitchen towel and reserve until ready to serve.

Competition: Win Tickets For Tim Anderson’s Event With Unearthed

If you are a foodie and an avid MasterChef follower, you would probably know how creative Tim Anderson is.  He won MasterChef in 2011 with his very inventive fusion dishes. Here he is working with unearthed® to create a dish that was inspired by a childhood snack, the marshmallow.

Unearthed finds interesting ingredients from around the world and we had great fun using their nduja in a competition and in other nduja recipes before.

the ‘Around the World on One Plate’ dish features a savoury marshmallow on a biltong twig, served with loin of lamb and dressed with a rich chocolate and port sauce.  The dish boasts an eclectic mix of unusual ingredients from countries such as Greece, Italy, Iberia, China, New Zealand, Ecuador and South Africa.

To get a chance to sample this dish, it is going to be featured in a 4 course dinner at The London Foodie’s Supper Club in Islington on 28 June. As you might know, I run the Malaysian By May supperclub with Luiz at his supperclub. Together with this dinner, you will also get a hamper of goodies from unearthed® too.

To join the competition, see all the multiple ways you can win below. Don’t forget to leave an email address so that we can contact you with the prize.

Disclosure: The prize for this contest is being supplied free of charge by Unearthed and is only open to UK residents.

1. Complete the Rafflecopter widget below to verify your entries
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3. Closing Date is the 21st June 2012
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Tim Anderson